Pressure Cooker Japanese Curry

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1 1/2 Carrot, medium
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 3 Onions, medium
  • 3 Yukon gold potatoes

• Canned Goods

  • 3 cups Chicken stocks

• Condiments

  • 1 package Japanese curry roux
  • 1 tbsp Ketchup
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Other

  • Furkujinzuke (red pickled daikon for garnish (buy on Amazon
  • Pressure cooker (I use Instant Pot

Found on justonecookbook.com

Description

Directions

• Gather all the ingredients.
• Cut the onion in half and cut the halves into 5 wedges.
• Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings quicker.
• Peel the potatoes and cut into quarters. Soak in water to remove starch.
• Mince the garlic and grate ginger.
• Cut the meat into bite size pieces (I use Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper.
• Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
• When the pot is hot, add the onion, minced garlic and ginger.
• Add the chicken to the pot and coat with oil.
• Add carrot and potato to the pot and mix well.
• Add 3 cups (720 ml) chicken broth and curry roux. Use spatula to push down some ingredients but keep the curry roux blocks on top.
• Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
• If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
• When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the Venting position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
• Unlock the lid and add 1 Tbsp. ketchup and 1 Tbsp. soy sauce. Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).